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Korean Rice Cake "Lasagna"

Ingredients

• 1 pound (450 grams) ground pork
• 2 teaspoons cornstarch
• 2 tablespoons toasted sesame oil
• 2 tablespoons olive oil
• 1 apple, small diced
• 7 garlic cloves, peeled
• 3 shallots, peeled
• 2 1/2 tablespoons soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons ground black pepper
• 1/2 teaspoon ground Sichuan peppercorn
• —
• For the gochujang sauce:
• 1/4 cup plus 1 tablespoon (100 grams) gochujang
• 3/4 cup (185 grams) plain yogurt
• 1/4 cup (60 grams) whole milk
• 3 tablespoons (60 grams) maple syrup
• 2 teaspoons Dijon mustard
• —
• For the green béchamel sauce:
• 3 1/2 ounces (100 grams) garlic chives, cut into short pieces
• 1 cup (240 grams) whole milk
• 1/3 cup (85 grams) heavy cream
• 2 tablespoons unsalted butter
• 1 1/2 tablespoons all-purpose flour
• 1 1/2 tablespoons fish sauce
• 1/2 teaspoon freshly ground nutmeg
• —
• For the gochugaru oil:
• 1 tablespoon Korean chile flakes
• 3 garlic cloves, grated
• 3 tablespoons toasted sesame oil
• —
• For assembly:
• 2 1/4 pounds (1 kg) sliced Korean rice cakes
• 14 ounces white cheddar & mozzarella mixed, shredded

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